Looking back at the recipe I kind of overdid it on the rolling in coconut! Oh well, it was fun. I made these Raspberry and Lime Raw Cheesecake Truffles for a change of pace. And some pink! Mine were very well blended but I didn’t get that cheesecake taste. Which is probably good since I don’t like cheesecake.
Since I’ve been eating a lot of raw balls with dates and such I found these to be not sweet enough for me. I even rolled them in sweetened coconut but they did nothing for my sugar cravings. They were tasty but the raspberries were not enough. I don’t think I’d share them with others as a dessert since there is a distinct lack of sweetness.
Raspberry and Lime Raw Cheesecake Truffles
2 Cups of Raw Cashews that have been either ground in a coffee grinder or soaked in water overnight and drained. Grinding them in a coffee grinder gives this a more ‘cheesecake’ texture, or you may wish to use a super high powered blender with the soaked option.
1/2 CupÂ ofÂ raspberries, fresh or frozen.Â
Juice and zest of oneÂ lime.Â
â€¢ Enough shredded coconut to roll all the balls in, maybe quarter of a cup.Â
Place all of the ingredients into a blender. Blend it together until it forms a large ball. You may have to scrape the sides down every so often.Â
Turn the blender off and scoop out small chunks of the mixture. Roll them into approximately 18 balls, using your hands. Make each one about an inch (2.5 cm) wide.Â
Roll them in coconut. Pop them in the fridge and eat as desired.Â
They should last in the freezer for up to a month, too.Â